Spicy Salmon Recipe- Cilantro-Mint Marinade & Lemon Delight

Last Updated on 2 months by Neha Deshmukh

Spicy Salmon Recipe – Cilantro-Mint Marinade & Lemon Delight

Hey everyone! I’m so excited to share this recipe with you. It’s a vibrant, flavourful take on salmon that’s inspired by the incredible marinades my Dadi (grandmother) used to make. I first made this a few years ago, experimenting with Indian flavours, and it’s been a family favourite ever since. The bright, herbaceous marinade is seriously addictive, and it transforms simple salmon into something truly special.

Why You’ll Love This Recipe

This spicy salmon isn’t just delicious; it’s also surprisingly easy to make! It comes together in under an hour, and the marinade is a breeze to whip up. The combination of fresh cilantro, mint, and a kick of green chilies creates a flavour explosion that’s both refreshing and warming. Plus, it’s a healthy and satisfying meal that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this amazing spicy salmon:

• 1 salmon fillet (about 600-800g)
• A few lemon slices
• ½ – 1 tsp salt (adjust to taste)
• 1 tsp cumin seeds
• 2 green chilies (adjust to your spice preference)
• 1 inch ginger, roughly chopped
• 2 cloves garlic
• 2-3 scallions, chopped
• 1 cup cilantro, roughly chopped
• ½ cup parsley, roughly chopped
• 1 tbsp lemon juice
• 2 tbsp olive oil
• ½ tsp pepper
• ½ cup mint leaves

Ingredient Notes

Let’s talk ingredients! Freshness is key here, especially with the cilantro and mint. Seriously, the more vibrant they are, the better the marinade will taste.

I love using cumin seeds because toasting them really brings out their earthy flavour. Don’t skip that step! And the green chilies? They’re a nod to the incredible use of chilies in Indian marinades – they add a lovely warmth and depth. Feel free to adjust the amount depending on how much heat you like. You can use serrano or Thai green chilies for extra spice, or milder green chilies if you prefer.

Step-By-Step Instructions

Okay, let’s get cooking!

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon fillet on top. Tuck a few lemon slices underneath the salmon – this will keep it nice and moist.
2. Now for the marinade! In a dry pan, toast the cumin seeds over medium heat for about a minute, until fragrant. Be careful not to burn them! Let them cool slightly, then transfer them to a blender.
3. Add the green chilies, ginger, garlic, scallions, cilantro, parsley, salt, lemon juice, olive oil, and pepper to the blender. Blend until smooth. Finally, add the mint leaves and pulse a few times – you want to keep some of the mint’s bright green colour.
4. Sprinkle a little salt over the salmon fillet. Spread about ½ cup of the marinade evenly over the top. If you like, you can add some thinly sliced red onions for extra flavour.
5. Let the salmon marinate for at least 20 minutes. You can marinate it for longer, even up to a couple of hours, in the fridge. But if you’re short on time, you can bake it immediately.
6. Brush the salmon with a little extra olive oil. Bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
7. Serve immediately with a generous spoonful of the reserved chutney (marinade).

Expert Tips

• Don’t overcook the salmon! It’s best when it’s still slightly moist in the centre.
• For a more intense flavour, marinate the salmon overnight.
• If you don’t have a blender, you can finely chop all the marinade ingredients and mix them together in a bowl. It will take a little more effort, but it will still taste delicious.

Variations

• Spice Level Adjustments: If you’re sensitive to spice, remove the seeds from the green chilies before blending. Or, use a milder chili variety. For extra heat, add a pinch of cayenne pepper to the marinade.
• Oven vs. Grill: This salmon is fantastic grilled too! Marinate as directed, then grill over medium heat for about 4-5 minutes per side, or until cooked through.
• Regional Chili Variations: My friend, Priya, swears by using Kashmiri chilies for a vibrant colour and mild heat. You could also experiment with other Indian chili varieties.
• Keto Adaptation: This recipe is already pretty keto-friendly! Just ensure you’re serving it with low-carb sides.

Serving Suggestions

This spicy salmon pairs beautifully with so many things! Here are a few of my favourites:

• Steamed rice (basmati is perfect!)
• Roasted vegetables (broccoli, cauliflower, or sweet potatoes)
• A simple salad with a lemon vinaigrette
• Naan bread (for soaking up all that delicious marinade)

Storage Instructions

Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. It’s delicious cold in a salad or flaked into a sandwich.

FAQs

• Is this marinade suitable for other fish or chicken? Absolutely! It’s amazing on prawns, cod, or chicken thighs.
• Can I make the marinade ahead of time? Yes, you can! The marinade will actually taste even better if you let it sit for a few hours. Store it in an airtight container in the refrigerator for up to 2 days.
• What is the best way to check if the salmon is cooked through? Use a meat thermometer! The internal temperature should reach 145°F (63°C). You can also check by flaking the salmon with a fork – it should be opaque and flake easily.
• Can I use frozen salmon for this recipe? Yes, but make sure to thaw it completely before marinating. Pat it dry with paper towels to remove any excess moisture.
• What side dishes pair well with this spicy salmon? So many! I mentioned a few above, but anything with a cooling element – like yogurt-based raita or a cucumber salad – works really well.